Spicily stuffed (butternut) squash

For 2:

1 butternut squash, halved lengthways
200g can of lentils
1 red onion
a few button mushrooms, halved
150ml hot water
juice of half a lemon

1 tbsp cinnamon
1 tbsp cumin seeds
1 tbsp ground cumin
1 tsp paprika
dash of cayenne pepper
1 tbsp mint
1 tbsp parsley
1) Drizzle the butternut squash with olive oil and bake for half an hour at 190 degrees C.  When cooked through, scoop out the flesh.
2) Fry the onion and spices. Add in the lentils, squash and water. Allow to simmer until it's almost absorbed.
3) Add the lemon juice and herbs, then place the mixture into each half of the squash. Bake for another 15 minutes and serve with salad.